Bakers, please stop thinking that somehow your wheat product is special and has magical powers that allow folks with celiac disease to safely eat it. They can’t. Full stop.

“Regular”
Whole Wheat Flour: Approx. 100,000 ppm of gluten

Crushed
Wheat*: 103,000 ppm of gluten

Sourdough
Wheat Bread**: 104,000 ppm of gluten

Sprouted
Wheat Bread***: 72,000 ppm of gluten

*At the time of testing, the manufacturer of the
crushed wheat product stated the following on their website, “Crushed wheat #1 allows people with gluten
intolerance, celiac disease, type 2 diabetes, and other health ailments to eat
wheat again.”

**At the time of testing, the bakery making the
sourdough wheat bread included a webpage on their site entitled, “Sourdough for Celiacs” and stated, […]

Sourdough Wheat Bread is NOT Safe for Folks with Celiac Disease

Gluten Free Watchdog has tested three artisanal sourdough breads for gluten. We will not be testing any additional varieties. As the test results prove, wheat-based sourdough bread, including those made in small bakeries by artisanal bakers contains a lot of gluten and should not be eaten by anyone with a gluten related disorder. Full Stop.

Test results:

Product: Dan the Baker Country Sourdough Bread
Test date: April 2015
Why product was tested:  At the time of testing the bakery […]